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Recipe by: itte
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See below ingredients and instructions of the recipe
---------------------------CRUST--------------------------------
1 pk Phyllo dough
--------------------------FILLING-------------------------------
8 oz F/f cream cheese
1 cn Pumpkin
3 tb Skim milk
4 Egg whites
2 tb Pumpkin pie spice
1/4 c Maple syrup or honey
1 tb Vanilla
Crust: I just unrolled it out of the package, layed it on top of the
pie dish that I'd sprayed with Pam and pressed it in. I used kitchen
scissors and cut off the excess.
Mix everything in a blender and pour into crust. I only have a deep
dish pie plate, so I doubled this recipe (I actually made 2 seperate
batches). I brushe d the crust with skim milk, wrapped aluminum foil
around the edges and baked it at 350 for 30 minutes. When I take it
to my mother's house tomorrow, I will brush the edges again, and
probably bake it for 15 minutes, just to brown the crust.
Source: Susan Powter Posted by dmc#cherry-semi.com (Dawn Chace) to the
Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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